I have been making this for 40 years! Have not made it in a while, though. Basically the same only I add thickly sliced carrots and use either golden mushroom soup, pork or beef canned gravy. The golden mushroom soup or one of the gravies give a deeper color and richer taste than cream of mushroom soup. It's a nice cold weather standby recipe. Good with buttered wide noodles, rice or mashed potatoes. If you add the carrots, you have the vegetable already. The carrots cooked in the onion gravy mixture are very good. Thank you for posting and reminding me of this oldie, but goodie! ;)
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I have been making this for 40 years! Have not made it in a while, though. Basically the same...